BRAUNSCHWEIGER BALL

This is an old Southern Indiana recipe.
1 lb braunschweiger
1 pkg (8-oz) cream cheese
milk, as needed
1/2 tbsp chili sauce
1 onion, minced
dash of garlic salt
Chopped pecans, optional
Sliced or chopped olives, optional

Mix together the braunschweiger, chili sauce, onion, and garlic salt; being sure it is mixed well. Form mixture into a ball and chill. Add enough milk to the cream cheese to make a consistency similar to frosting. Spread the cream cheese over the braunschweiger ball. Roll the ball in crushed pecans or sliced or chopped olives.

 Note: File Photo

AMISH WHITE CHRISTMAS PIE

This is a true Amish recipe from Anna Yoder who shared it with Wanda E. Brunstetter for her book of the same name. I grew up in Indiana where there are several Amish communities. Believe me, the Amish are very good cooks!

1 tablespoon Knox gelatin
1/4 cup cold water
1 cup sugar, divided
4 tablespoons flour
1/2 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup whipping cream, whipped until stiff
3 egg whites
1/4 teaspoon cream of tartar
1 cup flaked coconut
2 (9 inch) baked pie shells

In small bowl, soak gelatin in cold water; set aside. In saucepan, mix 1/2 cup sugar, flour, salt, and milk. Cook over low heat, stirring until mixture comes to a boil. Boil for 1 minute; remove from heat. Stir in softened gelatin. Cool. When partially set, beat until smooth. Blend in vanilla, almond extract, and whipped cream. In separate bowl, beat egg whites and cream of tartar until stiff. Add 1/2 cup sugar and beat until soft peaks form. Fold into gelatin mixture; then fold in flaked coconut. Divide equally into baked pie shells. If desired, sprinkle with additional flaked coconut. Store in refrigerator until ready to serve.

 Photo from above mentioned book.

FLORENCE'S EASY GOULASH

This recipe is from a lady who was like a second mother to me. She was the head cook at a country school back in the days when the ladies showed up at the school early and cooked a home-made lunch for the students and staff. This is one of the recipes she used. She is gone now but even into her 80s when I would go back to visit my home state she would have me over for dinner/supper and make this favorite dish for me.
I so loved this special lady.

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).

 I don't have a picture of the dish but I do have a favorite picture of Florence. I miss her!

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY!